Study Programme

Official Degree

Master's Degree in Sensory Analysis and Customer Sciences

Duration

90 ECTS

2 years

Campus

Donostia - San Sebastián (Basque Culinary Center)

Class size

20 places

Languages

English

Modality

On-site

Study Programme

Each module addresses and specialized areas, which together offer a comprenhensive perspective on food fermentation and applied biotechnology. The curricular structure is designed in progressive phases which allow for students to acquire fundamental skills and advance towards specialized and practical application. 

Academic Itinerary

1st Year • 

Subjetcs ECTS Module
1st Semester 30 ECTS    
Food Microbiology 6 M1
Food Enzymology 6 M1
Instrumenatla and Sensory Analysis 6 M1
Culinary Techniques and Processes 6 M2
Anthropology and Sociology of Fermented Foods 6 M3
2º Semester 30 ECTS     
Food and Fermented Biotechnology 6 M1
Food Quality and Safety  3 M1
Applied Statistics in Fermentation Science 3 M1
Fermented Food Design 6 M2
Fermented Foods and Beverages of the World 6 M3
Research and Innovation Gastronomy 6 M4

2nd Year • 

Subjects ECTS Module
3rd Semester    
Trabajo Fin de Máster  30 M5

Module 1: Fermented Food Science and Technology (29 ECTS): Explores enzymatic and microbiological principles for their application in food fermentation biotechnology. Provides tools for the analysis and characterization of food matrices, also having consideration for quality control of the processes and products obtained. 

Module 2: Advanced Culinary Techniques and Processes (12 ECTS): Develops practical skills in creating and designing innovative fermented foods, applying culinary techniques. 

Module 3: Anthropology, Sociology, and the Culture of Fermentation (11 ECTS): Addresses fermentation practices from an anthropoligical and sociological perpective, analyzing how they reflect and influence traditions, cultural identities, and social dynamics at a gloval level. 

Module 4: Research and Innovation in Gastronomy(10 ECTS): Integrates technical knowledge and research methodologies to address challenges in the food industry.

Module 5: Master's Thesis (28 ECTS): Develop and present a final thesis in cooperation with companies, research centers, or academic institutions. The thesis will allow you to apply the acquired knowledge and develop innovative solutions in professional enviroment.

 

Science and Technology of Fermented Foods

 

Design and Creation of Fermented Foods 

 

Anthropology, Sociology and the Culture of Fermentation 

 

 

Research and Innovation in Gastronomy

 

Master's Thesis

 

 

Learning by doing

During 2 years of the master's degree, you will carry out practical projects in real environments and work in leading companies that allow you to assimilate the concepts necessary to become a professional. 

Learn abour our project-based learning